Keto Turkey And Veggie Pasta Salad Recipe

About this recipe

A refreshing and satisfying keto-friendly dinner featuring tender turkey breast, vibrant vegetables, and a low-carb pasta alternative, all tossed in a light herb dressing.

Ingredients

• 50G Picard Chopped Flat Parsley
• 450G Pack'D Organic Broccoli Florets
• - Thomas Ridley Fresh British Turkey Breast Fillets
• 375G Shirataki Noodles, 375G
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 308G Roasted Sunflower Seeds, 308G
• - Sunita Lemon Juice Organic
• 1 Bunch Spinach Fresh 1 Bunch
• - Nearly Naked Veg Basil 100g

Instructions

1. 1. Remove the leaves and tough ends from 1 lb of broccoli, then wash and cut it into 1-inch pieces.
2. 2. Bring a pot of water to a boil. Add the broccoli and cook for 1 minute. Drain immediately and plunge into ice-cold water to stop the cooking process. Drain again, pat dry, and set aside.
3. 3. Cook 8 oz of shirataki noodles according to the package instructions. Drain and rinse with cold water, then set aside.
4. 4. Heat a skillet over medium heat and cook 1 lb of turkey breast, seasoned with salt and pepper, until fully cooked and no longer pink in the center, about 6-8 minutes per side. Let it rest for 5 minutes, then slice into bite-sized pieces.
5. 5. Wash 2 cups of fresh spinach and remove the stems. Halve 1 cup of radish.
6. 6. In a large mixing bowl, combine the cooked shirataki noodles, broccoli, turkey slices, spinach, radish, 1/2 cup of chopped fresh basil, 1/4 cup of chopped parsley, and 1/3 cup of chopped sunflower seeds.
7. 7. Toss the salad gently with lemon juice until well coated.
8. 8. Serve immediately or chill in the refrigerator for up to 2 hours before serving.